It came to me while I live far away from the fashion planet. The principle: wear clothes a little too big, distended, oversize, …. to make like.
On a 1.80 m and 50 kg model (size 3234 ^-^), I want to believe that it sounds like style (pronounced staïïïïle) but when oversize it just sounds like an elephant.
Sometimes fashion ….
That reminds me to share something with you that made me laugh the other day on Facebook. Thanks Bige for finding it.
Evolution of fashion. From Cary Grant to today
If true no?
Anyway, I get lost.
” . But it does not require the intervention of the
. At the end of the cooking, I just put 3 or 4 blender strokes plunging into it. This thickened the sauce, while giving it a half pureed, half chunky consistency. Not very neat, a bit …. loose what 🙂
. Delicious !
For 6 persons
Peel the onions and garlic cloves and chop them. Wash the eggplants and zucchini, remove the ends and cut them into large cubes. Slit the peppers in half, remove the stalks and the white ribs inside. Wash and coarsely dice them.
Peel and quarter the tomatoes. Wash the thyme and bay leaf.
Pour 4 tablespoons of olive oil into a cast iron casserole dish. When it is hot, add the diced onions and cook for 5 minutes over low heat. After 5 minutes, add the bell pepper pieces. Let cook again 5 minutes before adding the eggplants. 5 minutes later add the zucchinis and 5 minutes later add the diced tomatoes, salt, garlic and herbs.
Preparation of the ratatouille
Sprinkle with 250 ml of water. You can add the water before if you see the vegetables stick but at least wait until you have added the peppers.
Once all the vegetables are in the casserole, let simmer, always on low heat for 45 minutes.
Then blend 3 or 4 times with a hand blender. The idea is to still have some pieces, not a liquid purée.